Recipe: Broiled Tomatoes Glazed With Mustard Herb Mayonnaise

BROILED TOMATOES GLAZED WITH MUSTARD HERB MAYONNAISE

3 medium tomatoes
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons finely chopped parsley, divided use
2 teaspoons finely chopped chives
1/4 teaspoon salt
Pinch black pepper
3 tablespoons freshly grated parmesan cheese, divided use

Heat the oven to 400 degrees F. Lightly coat a medium-size ovenproof baking dish with cooking spray or oil.

Cut the tomatoes in half or into 1-inch-thick slices. Place cut side up in prepared baking dish; set aside.

Meanwhile, in a small mixing bowl combine the mayonnaise, mustard, 1 tablespoon parsley, the chives, salt, pepper, and 2 tablespoons parmesan cheese.

Spoon a heaping teaspoon of the mayonnaise mixture on top of each tomato, spreading to cover the top. Sprinkle tomatoes with the remaining tablespoon of parmesan cheese.

Bake in preheated oven 10 to 12 minutes, depending on the size of the tomato slices, or until hot.

Turn the oven to broil and switch tomatoes to the broiler and brown until glazed and bubbling. Remove from oven and sprinkle with remaining parsley to garnish.

Serve immediately.

Makes 6 servings
Adapted from source: Taste of Summer: Inspired Recipes for Casual Entertaining by Diane Rossen Worthington and Maura McEvoy